Description
Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings together tender marinated chicken thighs, sweet grilled corn, and creamy Cotija cheese, all drizzled with a zesty lime sauce. Perfect for busy weeknights or casual gatherings, this bowl is highly customizable—add your favorite toppings like avocado or black beans to create a meal everyone will love. In just under an hour, you’ll be able to whip up a nutrient-rich and satisfying dish that’s ideal for meal prep or serving family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels (grilled if possible)
- 1/4 cup thinly sliced red onion
- 3 cups cooked rice
- 1/2 cup crumbled Cotija cheese
- Lime juice (from 1 lime)
- Sour cream
- Mayonnaise
- Spices: chili powder, cumin, garlic powder, salt, pepper
Instructions
- In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Marinate chicken thighs in this mixture for 15-30 minutes.
- Heat a skillet over medium-high heat. Sear the chicken for 8-10 minutes on each side until fully cooked. Let rest before slicing.
- In another bowl, mix grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice.
- Reheat the cooked rice in a saucepan until warm.
- Assemble bowls by layering rice at the bottom followed by sliced chicken and street corn topping. Garnish with extra Cotija cheese and cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 130mg